Chinese-style Aspic

Directions

1. 1
   Shred the chicken finely.
2. 2
   Reconstitute the dried wood ear mushrooms in water and shred finely.
3. 3
   Slice the snow peas into 5 mm and the red bell pepper into a 7-8 mm dice.
4. 4
   Heat sesame oil in a frying pan over medium heat.
5. 5
   Add the Step 1 ingredients and the pine nuts and stir fry briefly.
6. 6
   Add the shaoxing wine and the ingredients, and stir fry.
7. 7
   Add the chicken cooking liquid and bring to a boil.
8. 8
   Pour in the beaten egg, mix well with a pair of cooking chopsticks, and bring back to a boil.
9. 9
   Turn off the heat.
10. 10
    Sprinkle in the powdered gelatin and mix well to dissolve completely.
11. 11
    Leave to cool.
12. 12
    When it has cooled down, transfer to a plastic container or the equivalent, and chill until completely set overnight in the refrigerator.
13. 13
    Transfer to a plate and cut into serving size.